Which factor is NOT associated with the development of mold in green coffee?

• A. Storage of fresh cherries
• B. Patio sun drying
• C. Husk storage contamination
• D. High roasting temperature

Answer: (D)

High roasting temperature is not associated with the development of mold in green coffee because, during the roasting process, the intense heat effectively eliminates any mold spores that may be present. Roasting coffee typically occurs at temperatures ranging from 370°F to 540°F (188°C to 282°C), which is well above the threshold needed to destroy microbial life, including mold.

In contrast, factors like the storage of fresh cherries, patio sun drying, and husk storage contamination can contribute to mold development. Fresh cherries that are not processed promptly can ferment and develop mold. Patio sun drying, if not done adequately or in the right conditions, can leave moisture on the beans, fostering mold growth. Similarly, if coffee husks are stored in a contaminated environment or are not managed correctly, they can lead to an increase in mold presence. Thus, unlike these factors, a high roasting temperature serves to eliminate mold rather than facilitate its development.